Carrots-Raisins-Coconut Bread

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a recipe from Belize I did a few years ago. It's full of flavors. Read the note above. Note : The flavour and texture will be better if well packed in saran wrap and put in the fridge for a few days.

Ingredients Nutrition

Directions

  1. Preheat oven at 350°F
  2. In a big bowl, beat eggs until foaming. Add oil and vanilla. Add carrots, coconut and raisins, mix well.
  3. In another bowl, combine flour, salt, baking powder, cinnamon and sugar. Sift in the first mixture. Mix well (can use your hands).
  4. Pour in a greased and floured loaf pan. Cook about 1 hour.
  5. Remove from the pan and let cool on a rack. Note : The flavour and texture will be better if well packed in saran wrap and put in the fridge for a few days.

Reviews

(6)
Most Helpful

Yet another one of those recipes that I made before Thanksgiving (several days before, in fact), then wrapped & set aside to being out on the big day ~ It was another one of those new additions to my Thanksgiving buffet that was a big hit! Particularly with me, though, since I'm a really big fan of all 3 title ingredients! Thanks so much for sharing this great recipe! [Made & reviewed in Zaar Stars tag]

Sydney Mike November 28, 2010

This is dense, very flavorful quick bread. What kept this from a 4th star was the texture, I'd like it moister, as it had a dry texture in the mouth. Instead of all white I used 3/4 cup white flour, 3/4 cup whole wheat pastry flour, and 1/2 cup coconut flour which add a nice extra umph of flavor. I also used sweetened coconut and reduced the sugar by a couple of TBLS and the sweetness level was just right. In looking at similar recipes, most use 1 cup of oil to 2 cups flour & 2 cups grated veggie. I think increasing the oil or adding apple sauce would solve the moistness issue. I made 1 loaf and 9 small muffins. Made for "Please Review My Recipe" Tag

momaphet October 05, 2010

This is a nice loaf of bread that is sweet and smells wonderful. I do want to say that the flavors in this bread really do need to develop. My son and I had a piece hot out of the oven and we were not impressed and I was actually worried that I would end up throwing the loaf away. Even later last night I nibbled a bit and still was concerned. This morning for breakfast however the bread was very flavorful. This bread is a bit crumbly though it isn't dry and I wasn't expecting that. It rises higher than a typical quick bread but I wonder if this could easily make 2 loaves. As I filled the pan I thought to myself that this was a lot of batter for one loaf.

invictus September 11, 2009

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